Low-Point Barramundi with Red Pepper Corn Relish

This red pepper corn relish is excellent when eaten as a cold side dish. Very low in points and one of those tasty sides that lasts for quite awhile in the refrigerator. Heated up and placed on top of a delicious 4 oz. piece of white flaky Barramundi fish? Exquisite!!! A taste you're sure to enjoy!

Low-Point Barramundi with Red Pepper Corn Relish

Ingredients:

- 1/2 Tbs olive oil

- 3, 4 oz. boneless Barramundi (fish)

- salt and pepper

- Goya Adobo seasoning

Red Pepper Corn Relish Ingredients:

- 1, 16 oz. package frozen corn, thawed

- 1 red pepper, chopped small

- 1 green pepper, chopped small

- 1 green onion, chopped small

- 1/4 cup rice vinegar or cider vinegar

- 1 tsp. tabasco sauce or hot sauce

- salt to taste

- 1 tsp. turmeric

- 1 tsp. cayenne pepper

- 1 tsp. Splenda granulated sugar substitute

- 3 Tbs vegetable oil

- 3 Tbs pure maple syrup

Combine all ingredients for red pepper corn relish and refrigerate. (This relish gets better and better after being in the refrigerator for a day or two.) In a large skillet, heat 1/2 Tbs olive oil over medium-high heat. Sprinkle Barramundi with salt, pepper, and a little Adobo seasoning. Place in skillet and cook (sear) on each side for approximately 5 minutes. Remove. Retrieve red pepper corn relish from the refrigerator and have as a side dish or heat it up and spoon on top of Barramundi. Enjoy this excellent entre'! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 3

Serving size - 1

Points per serving - 4 (for 4 oz. fish plus 1/2 cup relish)

Total servings of relish - 10 (1/2 cups)

Serving size - 1

Points per serving - 2

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